Ingredients for the dough

1 Egg

120 g Whole wheat flour

80 g Skimmed milk curd

80 g Dates

20 g Butter

½ tsp. Baking powder

Ingredients for filling

2 Eggs

250 g Raspberries

80 g Milk

80 g Skimmed milk curd

15 g Corn starch

Sweetener, vanilla

Directions

Add 20g of melted butter, cottage cheese and dates to the egg - all is smoothed into a homogeneous mass.

Add baking powder to the flour and add to the egg-curd-date mass.

Knead the dough and place for 20 minutes in the refrigerator.

Remove and place in tartar form to form "sides".

Put raspberries at the bottom of the tart.

Blend 2 eggs with milk, cottage cheese, sweetener and vanilla and pour over the berries.

Put in the oven at ~ 175 degrees and bake for ~ 30-35 minutes.

Nutrition Facts

Finished product weight 890

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Whole grain tart with raspberries

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